Tuesday, January 4, 2011

Pie Crust

2 1/2 cups flour
1 cup shortening
3 Tblsp (cold) butter or margarine

Using a pastry blender blend the above ingredients.

1 egg
1 Tblsp vinegar
ice water

Beat egg with fork.  Pour half of the egg into a 1/2 c. measuring cup.  Add the vinegar to the egg that is in the measuring cup.  Fill the measuring cup up the rest of the way with some cold water.  Pour egg/vinegar/water over the flour/shortening/butter.  Blend with the pastry blender til all flour/shortening is not crumbling anymore.  Do not over mix.  You might see little clumps of butter.  That is ok.

Divide dough into 4ths (2 tops and 2 bottoms).  Roll each 4th individually on a floured surface.  Measure how big you need your crusts by using the pie tin you will be baking in.  Place the tin over the rolled out dough.  Dough should extend 1" past the tin.  Place dough in tin.  Fill with pie filling.  Roll another 4th and place over the top of the filling.  Trim edges off that hang over the tin.  Using some water and your fingers, brush some water between the two layers of dough around the edges to help seal them together.  Cut slits in the top of the pie to help it vent.  Do decorative edges around the edges of the pie (pressing them together).  The leftover egg can be brushed across the top to help the pie brown.  Bake for 15 minutes at 425 degrees then reduce heat to 375 and bake for another 45 minutes or until golden brown.  You can place the pie in a baking sheet in case the filling does bubble out.

A few tips when making pie crust:
--The colder the ingredients, the flakier the crust.
--Over mixing will make the dough more stiff which maked the crust NOT flaky.
--Don't be afraid to try.  Pie crust is easier than you think.

*This recipe came from Tina at the Koosharem Cafe.  Come to find out it is about the same as my Grandma's.  At one point Tina trusted me enough to make the pies.  It has been something I have enjoyed doing ever since and have made several pies for others.  This is the same recipe I used while working as the Baker at Randy's Restaurant.  I even had someone pay me to make their Thanksgiving pies after trying my pies at Randy's.  That was a fun experience.

2 comments:

Pedey @ Do You Smell That!!? said...

Mmmm..... Pie crust! You're right - homemade pie crust can be intimidating but once you've proved to yourself that you can do it you'll realize it's nothing to be afraid of!

I'll have to give this one a shot! Thanks!

Lacy said...

I love to make pie... I am going to try your recipe :) mine doesn't have the egg or vinegar, so I'm curious to see the difference.

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